Receta Económica y Bien Fácil De Hacer Con Atún De Mi Rancho A Tu Cocina

Ingredients

• 200 g Oaxaca Cheese (shredded)
• 100 g Queso Fresco (crumbled)
• 100 ml Crema (for topping)
• 5 medium Tomatoes (ripe; 3 for salsa, 2 for tuna mixture)
• 1 large Onion (half for salsa, half for tuna mixture, sliced)
• 4 pieces Garlic Cloves (2 for salsa, 2 for tuna mixture, minced)
• 1 piece Serrano Chile (seeded and minced)
• 3 pieces Poblano Chilies (roasted, seeded, roughly chopped)
• 10 pieces Chile de Árbol (toasted lightly)
• 2 medium Carrots (grated)
• 4 cans (5 oz each) Canned Tuna in Oil (drained)
• 8 large Lettuce Leaves (washed, dried; for garnish)
• 8 small Corn Tortillas (20‑cm diameter, for rolling)
• 120 ml Vegetable Oil (for frying (about 1/2 cup))
• to taste Salt
• to taste Black Pepper (optional)

Instructions

1. Roast tomatoes and onion

   Heat a dry skillet over medium heat. Add the 3 tomatoes for the salsa and half of the onion, turning frequently until they develop a light char but remain juicy, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

2. Toast chilies

   In the same skillet, add the poblano chilies and the handful of chile de árbol. Toast, shaking the pan, until fragrant and slightly blistered, about 3‑4 minutes. Remove seeds lightly with a spoon.

   Time: PT5M

   Temperature: medium heat

3. Blend the salsa

   Transfer the roasted tomatoes, onion, toasted chilies, 2 garlic cloves, serrano chile, and a pinch of salt to a blender. Add just enough water (≈30 ml) to help blend and process until smooth. Taste and adjust salt; set aside.

   Time: PT5M

4. Prepare the tuna filling

   Heat 2 tbsp of vegetable oil in a skillet over medium‑high heat. Sauté the remaining half of the onion and the other 2 garlic cloves until translucent (2 min). Add the grated carrots and cook 2 min more. Stir in the 2 diced tomatoes and serrano chile; season with salt and pepper. Cook until the vegetables soften (3 min). Add the drained tuna, break it up, and fry until the mixture is lightly browned and the flavors meld, about 5 min.

   Time: PT10M

   Temperature: medium‑high heat

5. Assemble the taquitos

   Lay a corn tortilla flat. Sprinkle a generous handful of shredded Oaxaca cheese in the center, then add 2‑3 tbsp of the tuna mixture. Roll tightly into a cigar shape. Repeat with all tortillas.

   Time: PT5M

6. Fry the taquitos

   In the skillet, heat the remaining oil to 350°F (175°C). Fry the rolled taquitos in batches, turning gently, until the tortillas are golden‑brown and the cheese inside is melted, about 2‑3 min per side.

   Time: PT5M

   Temperature: 350°F

7. Drain and garnish

   Remove the fried taquitos with tongs and place on a plate lined with paper towels to drain excess oil. Top each with a drizzle of crema, a leaf of lettuce, a sprinkle of crumbled queso fresco, and a spoonful of the homemade salsa.

   Time: PT3M

8. Serve

   Arrange the finished taquitos on a serving platter and enjoy while still warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

22 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Oaxaca Cheese: Mozzarella, Monterey Jack
• Instead of Queso Fresco: Feta, Ricotta
• Instead of Crema: Sour cream
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Onion: Shallots
• Instead of Garlic Cloves: Garlic powder
• Instead of Serrano Chile: Jalapeño
• Instead of Poblano Chilies: Anaheim peppers
• Instead of Chile de Árbol: Dried red chili flakes
• Instead of Carrots: Zucchini
• Instead of Canned Tuna in Oil: Canned tuna in water
• Instead of Lettuce Leaves: Cabbage leaves
• Instead of Corn Tortillas: Flour tortillas
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef Knife
• Grater
• Skillet / Frying Pan
• Small Saucepan
• Blender or Food Processor
• Spatula or Wooden Spoon
• Plate with Paper Towels
• Tongs (optional)

Critical Steps — Do Not Skip

• Roasting the tomatoes and onion for smoky flavor
• Toasting the poblano and chile de árbol without burning
• Blending the salsa to the right consistency
• Cooking the tuna mixture just until lightly browned
• Frying the assembled taquitos at the correct oil temperature

Chef Tips from the Video

• Use fresh Oaxaca cheese; its stringy melt is key to sealing the roll.
• If you prefer less heat, remove the seeds from the serrano and poblano chilies.
• For extra crunch, lightly dust the rolled taquitos with a thin layer of cornmeal before frying.

Troubleshooting

Storage

Refrigerator: Store salsa, tuna mixture, and cooked taquitos separately in airtight containers for up to 2 days.

Freezer: Do not freeze assembled taquitos; the tortilla texture degrades.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• The salsa can be prepared up to 2 days ahead and stored refrigerated.
• Tuna filling can be cooked a day before; reheat gently before assembling.
• Keep tortillas covered with a damp cloth to prevent drying out.

Frequently Asked Questions